White Coleslaw

 

Did you know...the term "coleslaw" is the anglicanized version of the Dutch word "koolsla" which is short for "koolsalade" which literally means "cabbage salad"?  Both the word and the dish were brought to the U.S. by Dutch and German settlers.

Since the 18th century, coleslaw has been a popular side dish, usually served cold, consisting of raw chopped cabbage dressed with mayo or buttermilk or vinegar.  Oftentimes spices, or carrots or sometimes even fruit (like pineapple or apples) is added to the dish.

If you like a traditional slaw, here is a simple recipe to follow.  In the land of NC BBQ, it's known as "white" slaw.  It's a mayo-based salad with a crunchy refreshing taste that nicely offsets the tanginess of a heapin' helpin' of sauce-drenched drenched pulled pork.

White Coleslaw

3 cups finely chopped green cabbage, raw
1/2 cup finely chopped carrot, raw
1/2 cup  mayonnaise
4 tsp. white vinegar
2 tsp. sugar
1/2 tsp. celery seed
1/4 tsp. black pepper
1/8 tsp. salt

In a medium size bowl, blend together the mayo, vinegar, sugar, celery seed, pepper and salt.

Add in the chopped cabbage and chopped carrot.

Mix well and allow to sit for 30 minutes to allow flavors to blend.

NOTE

In the photo, we served up the white slaw with an Eastern-style (vinegar-based) pulled pork BBQ which is why it looks like nothing is on it meat.